Nutrition and Sustainability Research Needed for Plant Based Meat Alternatives

The Scientific Director with Dalhousie University suggests more research is needed into the nutritional and sustainability aspects of plant based alternatives to meat. For decades pork, beef and chicken have dominated the protein markets but now plant based alternatives are focusing on sustainability, animal welfare and even health to alter those dynamics. "Fake Meat Madness and Pork's Resilience" was among the topics discussed in Saskatoon last month as part of Saskatchewan Pork Industry Symposium 2019.

 

Dr. Sylvain Charlebois, the Scientific Director with Dalhousie University, observes it's difficult for consumers to be certain of what these plant based alternatives actually offer.

 

 

When you look at metrics and the science behind all of these products there are distorting messages coming from all of these different groups, including companies trying to promote their products as much as possible. I think it's been problematic for that plant based industry because they've been infatuated with the concept of replicating what beef does, what pork does and so on and so forth.

 

I think that's a danger zone for them because, at some point, people will realize it's not the same thing and if I want to eat pork or beef why don't I buy pork or beef. I think there needs to be more research on nutrition and sustainability to make sure that we know exactly what we're dealing with and consumers can actually make sound and informed decisions.

Video: Finding a Balance of Innovation and Regulation - Dr. Peter Facchini

Regulations help markets and industry exist on level playing fields, keeping consumers safe and innovation from going too far. However, incredibly strict regulations can stunt innovation and cause entire industries to wither away. Dr. Peter James Facchini brings his perspective on how existing regulations have slowed the advancement of medical developments within Canada. Given the international concern of opium poppy’s illicit potential, Health Canada must abide by this global policy. But with modern technology pushing the development of many pharmaceuticals to being grown via fermentation, is it time to reconsider the rules?

Dr. Peter James Facchini leads research into the metabolic biochemistry in opium poppy at the University of Calgary. For more than 30 years, his work has contributed to the increased availability of benzylisoquinoline alkaloid biosynthetic genes to assist in the creation of morphine for pharmaceutical use. Dr. Facchini completed his B.Sc. and Ph.D. in Biological Sciences at the University of Toronto before completing Postdoctoral Fellowships in Biochemistry at the University of Kentucky in 1992 & Université de Montréal in 1995.